Ole Uncle Joe’s Chicken & Rice Supper is the kind of hearty, down-home meal that never goes out of style. Made with tender chicken, fluffy rice, colorful vegetables, and melted cheese, this easy one-pan supper is packed with comfort and flavor in every bite.
Inspired by the simple family meals that brought everyone to the table, this recipe turns everyday ingredients into a warm and satisfying dinner. Whether you’re feeding a hungry family or just craving a little old-fashioned comfort food, Ole Uncle Joe’s Chicken & Rice Supper is sure to become a favorite. Best of all, it’s easy to make, budget-friendly, and perfect for busy weeknights.
Ole Uncle Joe’s Chicken & Rice Supper
Description
Ole Uncle Joe's Chicken & Rice Supper is a simple, comforting one-pan meal made with tender chicken, fluffy rice, colorful mixed vegetables, and plenty of melted cheddar cheese. Inspired by the kind of old-fashioned suppers that brought family and friends together, this hearty recipe is easy to prepare, budget-friendly, and perfect for busy weeknights. Every spoonful is packed with warm, homestyle flavor that will keep everyone coming back for seconds.
Ingredients
Instructions
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Cut the chicken thighs into bite-sized strips or pieces. Heat the butter and olive oil in a large skillet over medium-high heat.
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Add the chicken and cook until lightly browned and cooked through, about 6 to 8 minutes.
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Add the onion and garlic. Cook until softened and translucent, about 3 to 4 minutes. Mix well.Â
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Season with the salt, black pepper, sage, thyme, rosemary, smoked paprika, and Italian seasoning. Stir until the chicken is evenly coated and the spices become fragrant.
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Add the uncooked rice and stir for 1 to 2 minutes, allowing it to absorb some of the flavors.
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Pour in the chicken broth and bring the mixture to a gentle boil.
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Reduce the heat to low, cover, and simmer for 18 to 20 minutes, or until the rice is tender and most of the liquid has been absorbed.
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Stir in the mixed vegetables and sour cream. Continue cooking for 3 to 4 minutes until heated through.
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Sprinkle the grated cheddar cheese evenly over the top. Cover the skillet and allow the cheese to melt for 2 to 3 minutes.
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Garnish with the chopped parsley, serve hot, and enjoy!
Nutrition Facts
- Amount Per Serving
- Calories 520kcal
- % Daily Value *
- Total Fat 28g44%
- Saturated Fat 11g56%
- Cholesterol 135mg45%
- Sodium 980mg41%
- Potassium 520mg15%
- Total Carbohydrate 29g10%
- Dietary Fiber 2g8%
- Sugars 3g
- Protein 34g68%
- Vitamin A 18 IU
- Vitamin C 8 mg
- Calcium 15 mg
- Iron 12 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutritional values are a within reason estimate and my vary depending on several factors.
Note
Boneless, skinless chicken thighs provide the best flavor and stay tender during cooking, but chicken breast can be substituted if preferred.Long-grain white rice works best for this recipe. Avoid instant rice, as it cooks too quickly and can become mushy.Frozen mixed vegetables (peas, carrots, and corn) make this recipe quick and convenient, but fresh vegetables can also be used.Fresh rosemary, thyme, and sage can be substituted for dried herbs if available.Sharp old cheddar adds the most flavor, but medium cheddar or a cheddar-mozzarella blend will also work well.If the rice absorbs the liquid before becoming tender, add a splash of additional chicken broth and continue cooking.Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.When reheating, add a splash of chicken broth or milk to restore the creamy texture.For extra color and freshness, garnish with chopped parsley just before serving.
